COOK with Elizabeth

Press, Volume XCVI, Issue 28471, 28 December 1957, Page 2

COOK with Elizabeth

Refrigerator Cake

It only takes about half a dozen strawberries to make a really light and glamorous strawberry refrigerator cake if you make this quicß and easy recipe. It is into the refrigerator in a matter of minutes and may be eaten after only a couple of hours of chilling, or left there for days on end if it suits you. It is rich to eat so serve it in small portions and the cake will serve eight or 10 persons very easily, or do two days for a smaller family since it does not harm at all with keeping. Quick Strawberry Refrigerator Cake: 1 egg, 2 oz sugar, 1 tablespoon hot water, H oz flour, 2 teaspoon baking powder, pinch salt, J pint cream, 1 teaspoon gelatine, hot water, 6 or 8 large strawberries, 3 tablespoons icing sugar.

Whisk one egg with 2oz sugar until light. Mix through one tablespoon (scant) of hot water, then sift in Hoz flour, 5 teaspoon baking powder and a pinch of salt Butter and flour a large sized meat dish or scone tray and turn in the mixture, spreading it out to make' a very thin coverage over the bottom. Bake at regulo 5 or 400 degrees until cooked and golden, about 8 minutes. Turn out at once and allow to become cold.

Line a 7in square cake tin with waxed or greaseproof paper and, using the tin for pattern, cut a square from the cake the size of the tin. Cut the remaining cake to fit together a layer for the bottom of the tin and arrange in over the paper. Whisk half a pint of cream, then whisk in 3 tablespoons of icing sugar. Soften 1 teaspoon of gelatine in a little cold water then add about one third of a cup of boiling water and stir until dissolved. When cold, whisk into the cream. Cut strawberries into small pieces and fold through. Turn the mixture in on top of the cake, then cover with the remaining square of cake. Cover with paper, pressing down firmly. Chill for several hours, or leave for a day or two if desired. Lift out By the paper, peel the paper off and set on a olate. Dust the top liberally with icing sugar.